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Topic: 40-sec pie, a revelation (Read 9794 times)

My oven was running really hot yesterday. After baking some NY-style pies, the floor was around 700F, I just spread the coals on the floor and I just built a large fire on the side. In less than 30 mins, the floor was up to 850-875 and was ready to bake with a really large fire almost covering the entire dome.

I launched the pies and got this. It was the best Margherita I've made and it was done in 40 secs. This is the first time I've made a pie in less than 50 secs and I really love the extraordinary texture. I love the 60-70 sec pie I usually make but this just seemed like everything came together, especially with the Margherita. I did not plan on it but when I pulled the pies and looked at the timer, it was the fastest bake I've had and I will definitely do this again.

Marlon - In my smaller oven I usually get 40 second pies. I understand your enthusiasm, as the texture is really appealing - especially with naturally leavened doughs. The bake takes great attention and requires a very large fire that is nearly lapping the other side of the dome.

The only variable that is not consistent with me is getting the cheese to melt properly. The moisture content plays a role as well as size, but I sometimes miss the mark.

That's awesome, one day I hope to bake pies in 40-60 seconds. Your crust looks pretty good and the rest of the pizza looks like it would dissolve when it hits the mouth. I like the amount of sauce you use, but what do you think would happen if you used twice as much sauce on those pies?

There is simply no substitute for a domed, WFO. There is just a look that cannot be mimicked on something like a LBE and the texture from the 40 second bake must be a real treat to be able to pull off whenever you want to.

That margherita is making me very hungry. The sauce amount is spot on.

There is simply no substitute for a domed, WFO. There is just a look that cannot be mimicked on something like a LBE and the texture from the 40 second bake must be a real treat to be able to pull off whenever you want to.

That margherita is making me very hungry. The sauce amount is spot on.

nice bake for 40 seconds,no gum lines. was it hard to control the bottom bake?

Thank you Kelly and Larry! I only had to turn it 3x and I had to pull it out. The bottom did not have any excessive char since I kept the floor at about the same temp as I usually do - between 825-850F. It was perfect timing I guess with the size of the fire, the heat from the floor and sidewall - something that I have been working on for quite some time. So you can imagine how excited I got when I pulled it out. I had to stop and treat myself to a whole pie.

My oven was running really hot yesterday. After baking some NY-style pies, the floor was around 700F, I just spread the coals on the floor and I just built a large fire on the side. In less than 30 mins, the floor was up to 850-875 and was ready to bake with a really large fire almost covering the entire dome.

I launched the pies and got this. It was the best Margherita I've made and it was done in 40 secs. This is the first time I've made a pie in less than 50 secs and I really love the extraordinary texture. I love the 60-70 sec pie I usually make but this just seemed like everything came together, especially with the Margherita. I did not plan on it but when I pulled the pies and looked at the timer, it was the fastest bake I've had and I will definitely do this again.

Marlon

These are very nice pies, man.

Its interesting because around the 40 second range I usually have to tear the cheese differently (basically into smaller than normal pieces) both so that it melts properly, and so that it reliably does not leave a gum-line somewhere beneath the cheese. If I don't do that, its hit or miss with the gum lines at those temps.

I like cheese that is torn larger, though, like in your pictures. Have you noticed any gum beneath the cheese at 40 seconds or were they all as perfect as they looked?

Thank you John for the insight. I was also trying out a new cheese brand and it worked out beautifully. I all happens too fast and it will burn if you pull it out too late even by a few seconds.

I agree with Craig on the sauce. I like it the way it is right now - soft but not soggy.

Marlon

That looks like the amount of sauce that I like on my pizza, but I was training with a pizzaiolo from naples awhile back who liked to use A LOT of sauce, he also ate his pizzas with a knife and fork. Do you eat your pizzas with a knife and fork?

That looks like the amount of sauce that I like on my pizza, but I was training with a pizzaiolo from naples awhile back who liked to use A LOT of sauce, he also ate his pizzas with a knife and fork. Do you eat your pizzas with a knife and fork?

One time I tried to put more sauce. I personally didn't like it because it got really soggy and, IMHO, the balance that I liked in my pizza was lost. I tried eating with a knife and fork and I didn't feel comfortable doing it. I prefer folding it and eating it with my hands. I guess it comes down to personal style and preference. At least I tried it.

Some pies I made last Thursday. We have a good friend from San Antonio, Texas who comes here to Orange County every month for work and makes it a point to come to our house every time to have his pizza fix. This guy is the classic pizza chain lover with all the meat, etc and I'm proud to say that I converted him to my pizza as soon as he got a taste of a freshly baked NP pie. He said it was never the same for him after he ate my pizza.

I baked these right around 40-50 secs. They bake really fast and it's good practice because it keeps me on my game or else they will burn in secs.

After baking some NY-style pies, the floor was around 700F, I just spread the coals on the floor and I just built a large fire on the side.

Did you bake those NY style pies @700 or was the temp lower than that before spread the coals on the floor? Do you have any pics of the NY pies? I have to agree with the others, those NEOs look awesome! Nice work!

Did you bake those NY style pies @700 or was the temp lower than that before spread the coals on the floor? Do you have any pics of the NY pies? I have to agree with the others, those NEOs look awesome! Nice work!